The Executive Chef plays a crucial role in ensuring the smooth operation of the restaurant in a fast-paced environment. This position involves overseeing kitchen staff, maintaining food safety standards, and ensuring that high-quality meals are prepared and served efficiently. The ideal candidate will possess strong leadership and organization skills and a have passion for the hospitality industry, with experience in fine dining or hospitality settings. We are looking for a leader, not just a cook. Someone who can balance exceptional food quality with the business and operational responsibilities of running a successful kitchen.
Duties
- Supervise kitchen staff, providing guidance and support to ensure efficient workflow.
- Take full ownership of daily kitchen operations
- Oversee food preparation and cooking processes to maintain quality and presentation standards.
- Ensure compliance with food safety regulations and sanitation practices.
- Manage inventory control, including ordering supplies and minimizing waste.
- Create special menus and maintain current menu development, incorporating seasonal ingredients and customer preferences.
- Train new kitchen staff on cooking techniques, safety protocols, and operational procedures.
- Collaborate with front-of-house staff to ensure seamless service during meal periods.
- Conduct regular inspections of kitchen equipment and facilities to ensure proper maintenance.
- Write weekly schedules for BoH to maintain labor costs.
- Work with the General Manager to drive sales in catering and special events.
Skills
- Proven experience in food service management or a management role within a kitchen environment (2+ years preferred, 4+ years of line cook in a high volume role preferred)
- Strong knowledge of food safety practices and regulations, be Servsafe certified.
- Have knowledge of kitchen operations, curing meats, and food preparation.
- Excellent culinary skills with experience as a cook in fine dining establishments preferred.
- Ability to manage inventory effectively and implement cost-control measures.
- Exceptional leadership qualities with the ability to motivate and develop team members.
- Strong communication skills to facilitate collaboration between kitchen and front-of-house staff.
- A passion for hospitality and delivering exceptional dining experiences to guests.
Job Type: Full-time/salary
Competitive Salary based on experience